Fruit preps & concentrates
Indian and global fruits as ingredients: seasons, sourcing, sourness, colour and how they behave in preparations and concentrates.
- Fruit preps & concentrates
- Beverages & café refreshers
- Ice cream & sorbet
- Dairy desserts
- Bakery fillings & toppings
ArticleDragon fruit (kamalam) in India: red vs white flesh, where it grows now, and why it's everywhere
Guess the fruit: a cactus fruit whose flower opens only at night. How dragon fruit went from an import to an Indian farm crop, red vs white flesh explained, when it is in season, and what the label on imported fruit should show.
29 October 2026
ArticleIndia's sour fruits: kokum, kala khatta, gondhoraj, amla and imli explained
Why sour tastes refreshing, and what makes kokum, kala khatta (jamun), gondhoraj lemon, amla and imli different. Season, flavour, vitamin C from IFCT 2017, and where each is showing up on 2026 café menus.
29 October 2026
ArticleIndia's winter fruit season (October–February): a sourcing and flavour guide for food businesses
Which Indian fruits arrive from October to February — amla, chikoo, persimmon, kiwi, mosambi, apple, guava, orange, early kesar mango — and how each behaves in preparations, beverages, ice cream and bakery.
29 October 2026
ArticleWhy are Indian oranges green? How citrus colour really works
A green Nagpur orange in an October market is not automatically unripe. What the citrus research says about chlorophyll, carotenoids, cool nights and degreening, and what FSSAI allows for ethylene.
29 October 2026
